14x14x30 cm single pan dimensions
Alusi metal body
Teflon-coated working surface
Sliding lid design
Approximately 1750 grams product weight
Approximately 1000–1100 grams dough usage reference
14x14 cm wide and voluminous section
Suitable for loaf and sandwich bread production
14x14x30 cm Non-Stick Bread Pan; a single model designed for the preparation of wider section and voluminous loaf breads with its Alusi metal body, Teflon-coated working surface, and sliding lid system. For the product weighing approximately 1750 grams, the use of 1000–1100 grams of dough can be considered as a starting reference. The ideal amount should be adjusted according to the recipe and targeted product shape.
14x14x30 cm Non-Stick Bread Pan
EKMAŞ 14x14x30 cm Non-Stick Bread Pan is a bakery equipment with a sliding lid and Teflon-coated working surface, supporting the development of a single high-volume loaf within specific dimensions.
14x14 cm Wide Section
14 cm width and 14 cm height allow for a larger, fuller, and nearly square bread profile compared to smaller sections.
30 cm Balanced Length
The 30 cm body length provides sufficient working space for high-volume loaf and sandwich breads, helping the product achieve a balanced and practical form.
Alusi Metal Body
The main body of the pan uses Alusi metal. Alusi is a steel-based material coated with aluminum-silicon and should not be considered the same as pure aluminum pans.
Teflon-Coated Working Surface
The Teflon coating on the working surface can help reduce dough adhesion to the mold surface under proper product and process conditions.
Can Ease Baked Product Removal
The non-stick surface can aid in the more controlled removal of bread from the mold after baking. Results may vary based on the recipe and baking conditions.
Top Form Control with Sliding Lid
The sliding lid at the top of the mold can assist in forming a more regular and block-shaped upper surface by limiting the upward development of the dough.
More Angular Loaf Bread Profile
Using the lid with the appropriate dough amount and correct fermentation level can reduce the free doming of the bread's top, supporting a more angular appearance.
Approximately 1750 Gram Product Weight
The pan itself weighs approximately 1750 grams. This value pertains to the pan's body and should be considered separately from the amount of dough placed inside.
1000–1100 Gram Dough Usage Reference
Approximately 1000–1100 grams of dough can be used for the 14x14x30 cm dimensions. This range is not a definitive capacity but an approximate starting value for recipe development efforts.
Suitable Volume for Higher-Gram Recipes
The 14x14 cm section offers a large internal volume compared to smaller single molds, allowing for working with higher dough amounts.
Dough Density Affects Fill Level
Doughs of the same weight can reach different volumes in the mold due to variations in water, oil, milk, sugar, and other component ratios.
Hydration Ratio Should Be Considered
Changes in the dough's water content can affect spreading, shaping, and fermentation behavior, so the ideal usage amount should be determined according to the recipe.
Flour Structure May Affect Growth Volume
The protein structure and water absorption capacity of the flour used can affect the volume gained by the dough during fermentation.
Fermentation Strength May Change Dough Weight Choice
Doughs that gain high volume may require different starting amounts in the same mold compared to recipes that develop more limitedly.
Volume Space Should Be Left in Lid Usage
Sufficient space should be left for final fermentation and oven development during production with the sliding lid, helping to prevent overfilling of the mold.
Suitable for Voluminous Loaf Bread Production
The 14x14 cm section with 30 cm length forms a mold geometry suitable for preparing larger section and fuller loaf breads.
Suitable for Sandwich Bread
When the recipe and targeted product shape are appropriate, it can also be used for preparing sandwich breads with a wide slice surface.
Large Slice Surface
The 14x14 cm section can support obtaining larger surface area and fuller slices compared to smaller molds.
30 cm Length Provides Wide Cutting Area
The 30 cm body creates a wide slicing area along a sufficiently cooled loaf, offering flexibility for different slice thicknesses.
Limits Lateral Dough Spread
Mold walls provide circumferential support to the dough during fermentation and baking, helping form more prominent and controlled side surfaces.
Top Development Can Be Directed with Lid
When the sliding lid is closed, the dough's rising area is confined within the pan's internal volume, supporting a more balanced block form.
Aimed at Preparing Single Large Bread
Unlike multi-compartment industrial pan systems, this model is an independent mold structure aimed at preparing a single high-volume loaf.
Oven Size Should Be Checked for Individual Use
Due to its 14 cm width, 14 cm height, and 30 cm length, the suitability of the oven's internal dimensions should be checked before choosing a mold for individual use.
Suitable for Boutique and Small-Scale Production
Can be used in boutique bakeries, pastry shops, and product development kitchens for preparing low-quantity but higher-weight loaf breads.
Can Be Used in Recipe Development Studies
By experimenting with different weights in the 1000–1100 gram range, the appropriate fill level, fermentation point, and targeted final product height for a particular dough can be determined.
Teflon Coating May Reduce Lubrication Need
The non-stick working surface may reduce the need for additional lubrication in some recipes. However, surface preparation and oil usage should be evaluated based on dough composition and production method.
Avoid Sharp Metal Tools
Not allowing direct contact of knives, forks, and hard metal spatulas with the Teflon surface helps preserve the coating.
Abrasive Cleaning is Not Suitable
Since strong wires and intensive abrasive cleaning equipment can negatively affect the coated surface, gentler and more controlled cleaning methods should be preferred.
Coating Performance is Usage-Dependent
The performance duration of the Teflon surface can vary depending on the frequency of use, cleaning method, contacting equipment, and working conditions.
Dough Should Be Evenly Positioned Along the Mold
Even and centered positioning of the dough across the base in the 30 cm long mold helps achieve more similar development between the two ends.
Final Fermentation Level Should Be Monitored
In productions where the sliding lid will be used, the suitable baking time should be determined by visually monitoring the dough's reached height and development speed.
Oven Development Affects Final Form
The volume increase shown by the dough in the initial stage of baking affects the final product's height, corner structure, and overall form.
Final Bread Size May Vary
Due to volume changes occurring during baking and cooling, the actual dimensions of the bread may not exactly repeat the mold's 14x14x30 cm measurements.
Internal Texture Depends on Recipe and Process
The pore structure, softness, and internal moisture are the cumulative results of flour used, dough composition, kneading, fermentation, and baking conditions.
Crust Characteristics Vary with Oven Conditions
The color and character of the bread's crust can vary depending on oven temperature, baking time, and dough content.
Controlled Removal After Baking
The sliding lid of the mold taken from the oven should be opened carefully, avoiding interventions that would stress or scratch the Teflon surface.
Slicing After Cooling
Sufficient cooling of high-volume and soft breads helps reduce crushing during cutting, assisting in the preparation of more uniform slices.
Supports Repetition of Similar Product Forms
When the same recipe, dough amount, and process conditions are maintained, the mold can contribute to achieving a consistent external geometry in different productions.
Sliding Lid Area Should Be Kept Clean
Preventing the accumulation of flour, dough, and other production residues in the slide area helps facilitate the easy use of the sliding system.
Should Be Dried After Use
Once the body and lid are cleaned, they should be completely dried and stored in a dry, suitable environment.
Selection of 14x14x30 cm Non-Stick Bread Pan
When evaluating the product, the 14x14x30 cm dimensions, Alusi metal body, Teflon coating, sliding lid, approximate 1750 grams product weight, and 1000–1100 grams dough usage reference should be considered together.
Technical Specifications
Below are the key technical and usage details of the 14x14x30 cm Non-Stick Bread Pan.
| Product Type |
Single non-stick bread pan |
| Dimensions |
14x14x30 cm |
| Body Material |
Alusi metal |
| Coating |
Teflon-coated working surface |
| Lid Type |
Sliding lid |
| Product Weight |
Approximately 1750 grams |
| Dough Usage Reference |
Approximately 1000–1100 grams |
| Form |
Wide, almost square, and voluminous cross-section bread pan |
| Primary Use |
Loaf bread, sandwich bread, and similar molded breads |
| Use Type |
Individual and small-scale production |
| Dough Weight Note |
May vary based on recipe, hydration, fermentation, and target product volume |
Usage Areas
14x14x30 cm Non-Stick Bread Pan; can be used for preparing more voluminous loaf bread, sandwich bread, and similar molded breads. The 14x14 cm wide section supports obtaining larger and fuller slices, while the 30 cm length offers a balanced body form. The sliding lid can help control the top surface development with appropriate fermentation. The Teflon coating can aid in reducing dough adhesion to the surface and in the more controlled removal of the baked product from the mold under suitable usage conditions.
14x14x30 cm non-stick bread pan Single non-stick bread pan Sliding lid bread pan Teflon bread pan Alusi bread pan Loaf bread pan Sandwich bread pan 1000–1100 grams dough pan 14x14 cm loaf pan 30 cm long bread pan Wide section bread pan Voluminous loaf pan Boutique bread production pan EKMAŞ non-stick bread pan
About EKMAŞ
EKMAŞ brings its expertise in professional loaf pan and bread pan production to individual and small-scale use with single-unit products. The 14x14x30 cm Non-Stick Bread Pan; with its Alusi metal body, Teflon working surface, sliding lid, approximate weight of 1750 grams, and 1000–1100 grams dough usage reference, is a functional solution aimed at preparing more voluminous molded breads.